Program goals

THE MISSIONof the Bluffton University Dietetics Individualized Supervised Practice Pathway internship
is to prepare qualified, knowledgeable, responsible entry-level dietitians through
varied educational supervised practice and professional development experiences. Bluffton
University seeks to align its internship, which emphasizes community and public health
nutrition, with the overall university's mission and core values of Discovery, Community,
Respect and Service.

GOALS THAT SUPPORT OUR MISSION STATEMENT:

To provide supervised practice experiences that prepare our graduates to be competent
entry-level dietitians in a variety of settings.

OBJECTIVES

90 percent of interns will complete supervised practice rotations in no less than
nine different setting locations in a maximum of 15 months and receive competency
ratings of 4-5 in all ACEND CRD competency areas in their end-of-rotation ACEND competency
evaluations.

80 percent of internship graduates will pass the Registered Dietitian exam during
their first attempt with 95 percent passing within one year of graduation.

80 percent of internship graduates will be employed on a full-time or part time basis
in one of the following areas of dietetics: inpatient or outpatient clinical, food
service or patient meal service administration or community nutrition within six months
of graduation.

To provide opportunities for our interns to develop leadership skills in ways that
promote wellness and good nutrition within the surrounding communities and that foster
a sense of respect for and service to humankind (or "all peoples") among our interns.

OBJECTIVES

All interns will take on a leadership role in working with one or more community organizations,
coalitions or staff members outside of the internship to plan and carry out a program
that promotes healthy food, nutrition or wellness during their internship program
year.

80 percent of interns will serve with Mennonite Disaster Services at a disaster relief
site to provide nutritious foods for volunteer groups during their internship program
year.

60 percent of graduates will be actively involved in community coalitions addressing
public health or community nutrition issues or in local dietetics organizations within
one year after graduation from the internship.